Corn vegetable Soup

Wednesday, January 14, 2009

This creamy corn vegetable soup is a great starter and healthy since we cook all the fresh vegetables.

Ingredients

1 1/4 cup corn
1 Tablespoon corn floor
1/4 cup each of carrot, beans and cabbage cut into small pieces
1 teaspoon olive oil
1/2 teaspoon cumin powder
1/2 teaspoon ground pepper
salt to taste

Method

1) Boil the corn in 1 cup water and remove 1/4th cup of corn and set aside.

2) Blend the remaining 1 cup of corn with 1/4th cup of water and strain and extract the liquid.

3) Mix the cornflour in 1/4th cup of water and keep aside.

4) Heat oil in a pan, add cumin powder and cut vegetables with 1/4th cup of water and cook on medium heat until vegetables are cooked.

5) Now add the stained corn (liquid), corn and cornstarch, 2 cups of water and bring to boil. Bring the heat to low and add ground pepper and salt and serve hot

Cabbage with moong Dal (split)

Monday, December 29, 2008

Ingredients

2 to 3 cups of chopped cabbage
1/4th cup moong Dal
1/2 cup chopped tomato

2 to 3 green chillies
1 teaspoon cumin seeds
3 to 4 black peppers
2 Tablespoon grated coconut

1 teaspoon oil
1/2 teaspoon mustard seeds
pinch of asafoetida (optional)
1 teaspoon split urud Dal
curry leaves (optional)

Method

1) Wash the Moong Dal in water and pressure cook along with cabbage and tomatoes in a cup of water

2) blend cumin seeds, black pepper, green chillies and coconut into paste by adding some water

3) Mix this paste to the cooked ingredients, add salt and cook until

4) Heat oil, splutter mustard seeds and Urud dal, add asafoetida and curry leaves and add to the above mixture


This goes well with rice or chapathi (Roti) and very easy to make and healthy. You can use squash or spinach instead of cabbage.

Cabbage Curry

Tuesday, December 23, 2008

Ingredients

4 cups chopped cabbage
3 dried red chillies
1/2 teaspoon mustard seeds
1/2 teaspoon urud dal
1 tea spoon oil
pinch of asafoetida (optional)
pinch of turmeric powder (optional)
curry leaves (optional)
2 Tablespoons fresh grated coconut
salt to taste
Method

1) Heat oil in a pan and splutter mustard seeds, add asafoetida, Urud dal, red chillies, curry leaves, turmeric powder and fry for 30 secs

2) Add Chopped cabbage and cook covered until cabbage is cooked. Keep stirring every 2 to 3 minutes so that it will not get burnt. Add salt and garnish with grated coconut.